Fun, Local, Farm Grown Food and Healthy Living

Visit the Frisco Rotary Farmers Market every Saturday from April 21, 2018 through October 27, 2018, 8:00 a.m. until noon for farm fresh produce, meats, eggs, baked goods, preserves, fresh flowers, soap, handcrafted items and more. Check out our calendar for entertainment, special events and kids' activities This Saturday (8/11/2018) Tati Streidl will be performing songs to shop by! Come on out and enjoy the music, a delicious breakfast taco from Taco Deli, a bottomless cup of coffee (made by our own Barking Owl Coffee Roasters) at the Rotary Club of Frisco table and all the wonderful fresh veggies, meats and eggs. We will have Big Buck the Buck Creek rooster stickers at the Rotary Club of Frisco booth.. Stop by and see us!

***NEW and COOL***

Frisco Rotary Farmers Market t-shirts! Show your support for local farmers, ranchers and artisans by buying and wearing the coolest shirts in Frisco! $15 at the Rotary Club of Frisco booth.

Vendor update: The following vendors will be at the 7/28 market:

AP's Apiaries, Barking Owl Coffee Roasters, Blumen Bus, Bonnie Jean's Preserves & Breads, Colby Snacks Dog Treats, D & D Produce, Denton Creek Farm, Flutterbeads Boutique, Greek Mama's Bites, Greenheart Exchange, Health by Design, K Bar K Meats, La Esperanza, Lush Smoothies and Juices, Olives and Oil, Overland Essentials, Tacodeli, Texas Custome Made, The Cookie Crave, The Pampered Chef and TKO Bath and Body.

Frisco Rotary Farmers Market Stroganoff

Ingredients

1 lb K Bar K tenderloin tips, cut to equal size (these and K Bar K's baby back ribs are the best kept secrets of the Frisco Rotary Farmers Market!)

2 Tbsp olive oil

2 Tbsp unsalted butter

1/2 medium onion, finely chopped

1/2 lb brown mushrooms, thickly sliced

1 garlic cloves, minced

1 Tbsp all-purpose flour

1 cup beef broth

3/4 cup heavy whipping cream

1/4 cup sour cream

1 Tbsp Worcestershire sauce

1/2 tsp dijon mustard

1/2 tsp salt

1/4 tsp black pepper

To Serve:

1 Tbsp green onion, to garnish

8-12 oz egg noodles, to serve

Instructions

Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add tenderlolin in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.

Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.

Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.

Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.

Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.

Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.